Monday, January 17, 2011

Greek cucumber salad with feta

When my mother visits, I pull every recipe out of my archives that qualifies as low-carb. I can always do a green salad, but sometimes I crave (we all crave) a salad with a little more oomph. That's why I love this cucumber salad with big Greek flavors: feta cheese, dill, Kalamata olives, lemon. English or Persian cucumbers keep their skins and thus don't wilt much, so the salad has a great crunch, too.

I'll often serve this salad with or on top of chicken breasts which I've sliced thinly, marinated in a little lemon juice and olive oil, and grilled quickly over high heat. Can't ask for a better low-carb dinner than that.

Greek cucumber salad with feta and dill

1 English cucumber (or 3 small Persian cucumbers), diced

2 green onions, thinly sliced

1 bunch dill, chopped

1 cup pitted Kalamata olives, roughly chopped

zest and juice of one large lemon

1/2 cup crumbled feta cheese

freshly ground black pepper

Combine all the ingredients in a bowl and toss gently. Note that you should not need any salt - between the olives and the feta, it will be salty enough. Put salad in the refrigerator about 30 minutes to let the flavors combine.

Now this is how I like my salads! I don't know if you could have tempted me more...feta cheese...kalamata olives...cucumbers. I'm floating up to a Grecian heaven. Thank you for sharing this delicious dish with me. I hope that tomorrow brings you joy!